Eggplant parmesan

made this tonight with a GIANT eggplant from the farmer's market. everyone absolutely loved it!!! 

EGGPLANT PARMESAN

 

Ingredients

·                                 3 eggplant, peeled and thinly sliced (i used one giant one)

·                                 2 eggs, beaten

·                                 4 cups Italian seasoned bread crumbs

·                                 6 cups spaghetti sauce, divided

·                                 1 (16 ounce) package mozzarella cheese, shredded and divided

·                                 1/2 cup grated Parmesan cheese, divided

·                                 1/2 teaspoon dried basil

Directions

1.                       Preheat oven to 450 degrees F (175 degrees C).

2.                       Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry)

3.                     Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. Place in a single layer on a baking sheet. Bake in preheated oven for 7 minutes on each side. Turn oven down to 350.

4.                       In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

5.                       Bake in 350 degree preheated oven for 35 minutes, or until golden brown.

Serve with spaghetti noodles. enjoy!